Name: Summer Vegetable Pork Shabu-Shabu Salad
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Pork Belly 150g; Zucchini 1 pc; Okra 1 pack; [A] Grated Ginger 20g; [A] Sugar 1.5 tbsp; [A] Soy Sauce 2 tbsp; [A] Vinegar 2 tbsp; [A] Sesame Oil 1 tbsp; [A] Red Pepper Flakes (optional) to taste

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Original: English

Summer Vegetable Pork Shabu-Shabu Salad

by 食事処さくらの料理教室

This recipe highlights summer vegetables, usually relegated to a supporting role, as the stars of this warm pork and summer vegetable salad that's perfect with rice. The sweet and tangy, rich seasoning is appetite-stimulating and makes it an ideal dish for summer. It also features a clever technique to prevent the meat from becoming tough even after some time. Please give it a try!

Ingredients

Scale:

Main Ingredients (2 servings)

Pork Belly 150g
Zucchini 1 pc
Okra 1 pack

📖Cooking Basics

dry（tantanmen）

Steps

Grate 20g of ginger and wrap it in plastic wrap.
🕒 00:18
In a bowl, combine the grated ginger with 1.5 tbsp sugar, 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sesame oil, and red pepper flakes to taste for the dressing. Mix well to create the sauce.
🕒 00:33
Trim the tough ends off 1 zucchini, then cut it in half lengthwise and then into halves again.
🕒 01:22
Slice the zucchini into 5mm thick pieces and place them in a bowl of water.
🕒 01:55
Gently rub the cut surfaces of the zucchini in the bowl to clean them, then lift them out of the water.
🕒 02:37
Wipe down a cutting board.
🕒 03:10
In a green pack, rub the fuzzy surface of 1 pack of okra under running water to remove the fine hairs.
🕒 03:15
Thoroughly drain the water from the okra.
🕒 03:50
Trim the very tip of the okra stem and then peel away the tough outer layer (calyx) using a paring knife, similar to sharpening a pencil.
🕒 03:58
Cut the okra into roughly 3 pieces each and place them in the same container as the zucchini.
🕒 04:29
Cut 150g of pork belly into bite-sized pieces.
🕒 04:48
Bring 1L of water to a boil in a pot, and add 1 tbsp salt and 2 tbsp cooking sake.
🕒 05:40
Prepare a tray and a colander before boiling the pork.
🕒 05:58
Once the water is boiling, reduce the heat to low and cook the pork belly in about three batches. (Key tip!) Cooking on low heat allows the meat to cook slowly, preventing it from becoming tough.
🕒 06:10
Once the pork has changed color throughout, transfer it to the prepared tray.
🕒 06:42
While the pork is still warm, toss it thoroughly with the prepared sauce. (Key tip!) Coating the pork with the sauce while it's warm prevents moisture from escaping as it cools, keeping it tender even after some time.
🕒 06:54
Return the pot to the stove and bring the water back to a boil.
🕒 07:15
Skim off any scum from the pork.
🕒 07:21
Add the zucchini and okra to the boiling water and cook for about 2.5 minutes until tender. (Key tip!) Seasoning the boiling water prevents the sauce from becoming diluted and bland.
🕒 07:38
Once the vegetables are cooked, drain them in a colander.
🕒 08:10
Gently pat the surface of the drained vegetables dry with paper towels.
🕒 08:17
Add the dried vegetables to the bowl with the pork. Mix everything together while still hot. (Key tip!) Ingredients absorb flavor best as they cool down from a hot state, so mixing them while hot is crucial.
🕒 08:31
Let the mixture sit for about 10 minutes to cool down to room temperature.
🕒 08:52
Plate the salad and serve.
🕒 08:58